CN113317479A - Preparation method of hotpot condiment - Google Patents

Preparation method of hotpot condiment Download PDF

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Publication number
CN113317479A
CN113317479A CN202110762507.0A CN202110762507A CN113317479A CN 113317479 A CN113317479 A CN 113317479A CN 202110762507 A CN202110762507 A CN 202110762507A CN 113317479 A CN113317479 A CN 113317479A
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decocting
dry
pepper
powder
dried
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林高虹
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)

Abstract

The invention relates to a hot pot seasoning and a preparation method thereof, which comprises the steps of heating raw rapeseed oil to 250-350 ℃, adding beef tallow to the raw rapeseed oil for melting, adding fresh materials for frying, fishing out, putting dry hot peppers and dry bullet pepper skins, decocting with medium and low fire until the oil is red and clear, adding bean paste, decocting with medium and low fire, adding yellow lobster sauce, decocting with low fire, adding mixed partial dry spices and rock sugar, decocting with low fire, adding pepper, residual dry spices, spicy sauce and aged autumns, decocting with low fire, adding bullet pepper flour, two-strip red pepper flour and white spirit, decocting, and cooling to obtain the hot pot seasoning. The invention has the following beneficial effects: the spicy and hot spicy chicken has spicy, hot, fresh and fragrant flavor and delicious taste, has the effect of conditioning traditional Chinese medicines, not only has superior taste, but also does not hurt the stomach.

Description

Preparation method of hotpot condiment
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a hotpot condiment.
Background
"homology of medicine and food" means that there is no absolute boundary between many foods, i.e., drugs. Most of the traditional Chinese medicines have unacceptable taste, but some medicinal materials have edible flavor, and can condition the body and enjoy delicious food by combining with food. The traditional hot pot seasoning is mainly spicy and hot, and has a certain damage effect on the stomach. Therefore, a health-preserving hot pot which has good taste and does not hurt the body is needed.
In view of this, this patent is filed.
Disclosure of Invention
In order to overcome the defects of the prior art, the Chinese medicinal materials of high grade are selected, the Chinese medicinal materials are used for preparing the hotpot condiment, the Chinese medicinal materials are homologous in medicine and food, and the effect of conditioning the Chinese medicinal materials can be achieved while the spicy, fresh and fragrant taste is obtained.
The invention aims to provide a preparation method of a hotpot condiment.
The preparation method of the hotpot condiment according to the specific embodiment of the invention comprises the following specific operation steps: heating crude rapeseed oil to 250-350 ℃, cooling the oil to 150 ℃, adding butter for melting, adding fresh materials for frying, fishing out, putting dry chilli and bullet dry chilli skin, decocting for 1-1.5h with medium and small fire until the oil is red and clear, then adding bean paste, decocting for 1-1.5h with medium and small fire, adding yellow fermented soya beans, decocting for 0.5-1h with small fire, adding dry spices 1/3-1/2 by weight and all crystal sugar after mixing, decocting for 0.5-1h with slow fire, finally adding pepper, residual dry spices, spicy sauce and aged mother, decocting for 10-30min with slow fire, adding the surfaces of the bullet chilli, two strips of sea pepper and white spirit, decocting for 5-15min, and cooling to obtain the hotpot condiment.
The preparation method of the hotpot condiment according to the specific embodiment of the invention comprises the following specific operation steps: boiling raw rapeseed oil to 300 ℃, cooling the oil temperature to 150 ℃, adding beef tallow to be melted, adding fresh materials to be fried to be dry, fishing out, putting dry hot peppers and dry bullet pepper skins, decocting for 1.5 hours with medium and low fire until the oil is red and clear, then adding bean cotyledons, decocting for half an hour with medium and low fire, adding fermented soya beans, decocting for half an hour with low fire, adding mixed one third of dry spices and rock sugar, decocting for 1 hour with low fire, finally adding pepper, residual dry spices, spicy sauce and aged dry mother, decocting for 20 minutes with low fire, adding bullet pepper flour, two-strip pepper flour and white spirit, decocting for ten minutes and cooling to obtain the hotpot condiment
According to the preparation method of the hotpot condiment, the raw rapeseed oil, the beef tallow, the fresh materials, the dried peppers, the bullet dried chilli skins, the bean paste, the fermented soya beans, the dried spices, the rock sugar, the pepper, the white spirit, the spicy sauce, the aged dranian mother, the bullet chili powder and the two-vitex kadsura pepper powder are mixed according to the mass ratio of 120-: 20-40:20-30: 1-5:20-25: 80-100:10-15:27-30: 1-3:1-5:1-3: 5-8: 3-8: 2-5: 2-5.
According to the preparation method of the hotpot condiment, according to the specific embodiment of the invention, the raw rapeseed oil, the beef tallow, the fresh materials, the dried peppers, the bullet dried chilli skins, the bean paste, the fermented soya beans, the dried spices, the crystal sugar, the pepper, the white spirit, the spicy sauce, the aged dranian mother, the bullet chili powder and the two-strip chili powder are mixed according to the mass ratio of 125: 30:25.5: 3.5:23: 90:13:29.23: 2:3:2: 5.8: 5: 4: 4.
according to the preparation method of the hotpot condiment, the fresh materials are a mixture of old yellow ginger, single garlic, green Chinese onion, celery, caraway, onion and shallot.
According to the preparation method of the hotpot condiment, the fresh materials comprise the following components in parts by mass: 5-10: 1-5: 1-5: 1-5: 1-5: 1-5.
According to the preparation method of the hotpot condiment, the fresh materials comprise the following components in parts by mass: 7: 3: 3: 2.5: 3: 2.5.
according to the preparation method of the hotpot condiment, the dry materials are a mixture of dried orange peel, star anise, cassia bark, rhizoma kaempferiae, pepper powder, clove, elecampane, cardamom, fennel, murraya paniculata, nutmeg, fructus amomi rotundus, lysimachia sikokiana, galangal, momordica grosvenori, allspice, tsaoko amomum tsao-ko, coriander seeds, agastache rugosus, Sichuan amomum villosum, lysimachia foenum-graecum, vanilla, lemongrass, myrcia, gardenia, angelica dahurica, lithospermum and hawthorn.
According to the preparation method of the hotpot condiment, according to the specific embodiment of the invention, the dried ingredients comprise 0.1-0.5 mass ratio of dried orange peel, star anise, cassia bark, rhizoma kaempferiae, pepper powder, clove, elecampane, cardamom, fennel, murraya paniculata, nutmeg, cardamom, lysimachia sikokiana, galangal, momordica grosvenori, allspice, tsaoko cardamom, coriander seed, wrinkled gianthyssop herb, Sichuan amom, lysimachia foenum-graecum, cinnamon, vanilla, lemongrass, bay leaf, gardenia, angelica dahurica, lithospermum and hawthorn: 1-5: 0.5-1.0: 1.0-2.0: 2.0-3.0: 0.10-0.20: 0.1-1.0: 2.0-3.0: 2.0-3.0: 0.1-0.5: 0.1-0.5: 0.5-1.0: 0.1-0.5: 0.1-0.5: 0.05-0.10: 1.0-2.0: 1.0-2.0: 1.0-2.0: 1.0-2.0: 1.0-2.0: 0.5-1.0: 0.1-0.5: 0.1-0.5: 0.1-0.5: 2.0-3.0: 0.5-1.0: 0.5-1.0: 0.1-0.5: 0.1-0.5.
According to the preparation method of the hotpot condiment, according to the specific embodiment of the invention, the dried ingredients comprise 0.3 mass ratio of dried orange peel, star anise, cassia bark, rhizoma kaempferiae, pepper powder, clove, elecampane, cardamom, fennel, murraya paniculata, nutmeg, cardamom, lysimachia sikokiana, galangal, momordica grosvenori, allspice, tsaoko cardamom, coriander seed, agastache rugosus, Sichuan amomum villosum, lysimachia foenum-graecum hance, cinnamon, vanilla, lemongrass, myrcia, gardenia, angelica dahurica, lithospermum and hawthorn: 2.5: 0.8: 1.6: 2.5: 0.16: 0.5: 2.5: 2.5: 0.3: 0.25: 0.8: 0.25: 0.3: 0.06: 1.6: 1.6: 1.6: 1.6: 1.6: 0.8: 0.3: 0.3: 0.4: 2.5: 0.6: 0.6: 0.25: 0.16.
wherein, the dried orange peel is ground into powder, and the dried orange peel which is new for more than three years is selected, the surface color is black and bright, the pig temples are clear, and the sweet and mellow taste (with geographical marks) is obtained; it has effects of regulating qi-flowing, invigorating spleen, regulating middle warmer, eliminating phlegm, eliminating dampness, replenishing essence, invigorating kidney, and strengthening body constitution.
Grinding fructus Anisi Stellati, selecting the new product of the current year, and drying to obtain the final product with good taste; it has the effects of inhibiting bacteria, promoting gastrointestinal peristalsis, stimulating appetite, invigorating stomach and spleen, and increasing leucocytes.
The surface of the ground cinnamon has slight concave-convex feeling, the inside of the ground cinnamon is brownish yellow and particularly smooth, and generally, when the cinnamon is selected, the surface of the cinnamon is chosen to be relatively dry and crisp, no strange smell is smelled, and the cinnamon is preferably fragrant. It has effects of invigorating primordial yang, warming spleen and stomach, removing cold accumulation, dredging collaterals, relieving pain and relieving diarrhea, and can be used for treating abdominal pain, diarrhea, kidney-warming, yang-supporting, warming spleen and stomach, dispelling cold, warming channels and relieving pain.
Kaempferia galanga is ground into powder, and is crisp, white and delicious. It can warm the middle energizer, promote digestion and alleviate pain. It is indicated for cold pain in the heart and abdomen, indigestion, traumatic injury and toothache. It can be used for treating fullness and distention of chest and abdomen, and abdominal psychroalgia. The diet is not consumed. Has strong inhibiting effect on the passage cells of human cervical cancer.
The pepper powder has the effects of strengthening spleen, warming spleen and stomach for dispelling cold, removing dampness and relieving pain, killing parasites and detoxifying, relieving itching and the like.
Pulverizing flos Caryophylli, and selecting dried flower bud, i.e. flos Caryophylli. It has effects in stimulating secretion of gastric acid and pepsin, promoting bile secretion, regulating gastrointestinal motility, resisting virus, inhibiting bacteria, killing bacteria, removing halitosis, resisting ulcer, and preventing and treating thrombosis.
The ground radix aucklandiae has yellow brown or dark brown color, has wrinkles on the surface, is hard, and has particularly strong fragrance without breaking. It has effects of activating qi-flowing, relieving pain, and regulating qi and blood for human central nerve and internal digestive system.
The white cardamom is ground into powder, which is yellow-white and fragrant in dry smell. Eliminating dampness and promoting qi circulation; warming middle energizer to arrest vomiting; promoting appetite and digestion. Main dampness obstructing qi stagnation; incoordination between the spleen and the stomach; abdominal fullness and distention; poor appetite; beginning of the wet temperature; chest distress and no hunger; vomiting due to stomach cold; food stagnation can not be eliminated.
The fennel is ground into powder, the color of the fennel is earthy yellow or yellow green, the fennel is like paddy, the fennel is large and long, the fennel is full, bright and bright, has strong liquorice fragrance, and has less stalks and impurities, and is dry. It can be used for regulating qi-flowing, regulating stomach function, relieving dysmenorrhea, cold pain of lower abdomen, abdominal distention and pain, anorexia, vomiting and diarrhea. Warming kidney, dispelling cold and relieving pain. Colic due to cold hernia with abdominal pain, tenesmus of the testis, and cold abdominal pain in the meridians.
The groundsel powder is ground into powder and has the efficacies of dredging the meridian, promoting the circulation of qi, activating blood, dissipating blood stasis, relieving pain, relieving convulsion, reducing swelling and detoxifying. Can be used for treating common cold, headache, gastralgia, toothache, rheumatic osteodynia, and swelling and pain due to traumatic injury.
Grinding semen Myristicae into powder, which warms middle warmer and astringes intestine; move qi and promote digestion. For deficiency diarrhea; cold dysentery; abdominal distending pain; poor appetite and vomiting; the food retention is not eliminated.
Dou kou is ground into powder, which can relieve depression, soothe qi, warm stomach and promote digestion. Can be used for treating stagnation of qi due to depression of the liver, dyspepsia, distention, gastralgia, and halitosis.
The powder can resist virus, expel wind and remove dampness, promote qi circulation to restore menstrual flow, and relieve fever and pain. Can be used for treating common cold, cough, rheumatalgia, abdominal pain, furuncle, snake bite, etc. Enhancing flavor and preserving.
The galangal is ground into powder, which can warm stomach, arrest vomiting, dispel cold and relieve pain.
The fructus momordicae is ground into powder which can clear away lung-heat, relieve sore throat, lower fire, resolve phlegm, relieve cough, moisten intestines, relax bowels and nourish yin.
The fructus amomi powder can promote qi circulation and relieve depression, dispel wind and remove dampness, activate blood and relieve pain, and is used for treating symptoms such as headache, dizziness, costalgia, abdominal pain, amenorrhea, dystocia, carbuncle, cellulitis, sore and ulcer and the like.
Caoguo ground powder is used for drying dampness, warming middle energizer, checking malaria and eliminating phlegm.
The semen Coriandri powder has dietetic therapy effect on heart disease, and can relieve food poisoning, invigorate stomach, dyspepsia, and anorexia.
Herba Agastaches powder for treating summer-heat, relieving exterior syndrome, eliminating dampness, spleen, regulating qi-flowing, regulating stomach function, halitosis, nasosinusitis, tinea manus and pedis.
Chuan Sha ren is ground into powder, which can move qi and regulate middle energizer, harmonize stomach and activate spleen. It is indicated for abdominal pain, distention and fullness, anorexia, dysphagia, emesis, cold diarrhea, dysentery, and fetal movement during pregnancy.
Ling Xiang has the actions of clearing heat, moving qi, alleviating pain and expelling ascaris. Can be used for treating common cold, headache, toothache, sore throat, fullness in chest, abdominal distention, and ascariasis. The lysimachia foenum-graecum hance has the effects of clearing heat and relieving pain, and has certain improvement effect on headache or toothache caused by cold.
The cinnamon is ground into powder, which is used for treating diseases caused by kidney-yang deficiency and cold womb, such as impotence, spermatorrhea, premature ejaculation, male infertility, female infertility, clear and cold urine, loose stool and other kidney-yang deficiency diseases and is one of important medicaments for treating decline of vital gate-fire; cortex Cinnamomi can be used for treating abdominal pain and cold hernia, such as cold pain of lower abdomen and cold hands and feet.
The vanilla is ground into powder, which has the effects of soothing nerves, restoring consciousness and relieving pressure, contains a large amount of volatile oil, and can effectively promote appetite and increase secretion of digestive juice in intestinal tracts by properly using a plurality of vanilla so as to relieve constipation. Contains certain amino acids, vitamin b1, vitamin b2 and vitamin c, and has effects of nourishing nerve, enhancing immunity, and clearing away heat and toxic materials.
The lemongrass is ground into powder, and the powder is used for disinfecting and sterilizing, helping digestion, relieving pain, maintaining beauty and keeping young.
The folium Neocinnamomi Delavayi is ground into powder, which has effects of promoting appetite, resolving food stagnation, and strengthening body constitution.
The fructus Gardeniae is pulverized into powder, and has effects in protecting liver, promoting gallbladder function, lowering blood pressure, tranquilizing mind, stopping bleeding, and relieving swelling.
Radix Angelicae Dahuricae is ground into powder, which has inhibitory effect on Escherichia coli, Shigella sonnei, Bacillus proteus, Salmonella typhi, Salmonella paratyphi, cholera bacillus, and human type Mycobacterium tuberculosis. Has tranquilizing, refreshing, analgesic, and stomach invigorating effects.
The radix Arnebiae is ground into powder, which has effects of cooling blood, promoting blood circulation, removing toxic substances, and promoting eruption.
Compared with the prior art, the invention has the following beneficial effects:
(1) the preparation method of the hotpot condiment is convenient in process operation, the materials are elaborated, the raw materials are all selected from high-grade traditional Chinese medicinal materials, other hotpot ingredients are also strictly selected, the purpose of finding the origin of food is achieved, and the health-preserving effect of homology of medicine and food is further achieved;
(2) the hotpot condiment prepared by the preparation method of the hotpot condiment disclosed by the invention is spicy, hot, fresh and fragrant in flavor, delicious in taste, and capable of conditioning traditional Chinese medicines, so that the hotpot condiment is superior in taste, and the stomach is not damaged during health preservation.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The raw materials used in the present invention are all commercially available.
Example 1
The embodiment provides a preparation method of a hotpot condiment, which comprises the following specific operation methods: heating raw rapeseed oil to 250 ℃, cooling the oil to 150 ℃, adding beef tallow to be melted, adding fresh materials to fry and dry, fishing out, putting dry chilli and dry chilli skin of the bullet head, decocting for 1.5h with medium and low fire until the oil is red and clear, then adding bean paste, decocting for 1.5h with medium and low fire, adding fermented soya beans, decocting for 0.5h with low fire, adding mixed one third dry spice and rock sugar, decocting for 1h with low fire, finally adding pepper, residual dry spice, spicy sauce and aged dry mother, decocting for 10min with low fire, adding the chilli powder of the bullet head, the chilli powder of two chaste tree branches and white spirit, decocting for 5-15min, and cooling to obtain the hotpot condiment.
The mass ratio of the raw rapeseed oil, the beef tallow, the fresh materials, the dried chili, the bullet dried chili skin, the bean paste, the yellow fermented soya beans, the dried spices, the crystal sugar, the pepper, the white spirit, the hot and spicy sauce, the aged homalomena, the bullet chili powder and the two-vitex chili powder is 120: 20:20: 1:20: 80:10:27: 1:1:1: 5: 3: 2: 2.
the fresh materials are old yellow ginger, single garlic, green Chinese onion, celery, caraway, onion and shallot, and the mass ratio is 7: 5: 1:1: 1:1: 1.
the dried materials are dried orange peel, star anise, cassia bark, rhizoma kaempferiae, pepper powder, clove, elecampane, cardamom, fennel, murraya paniculata, nutmeg, fructus amomi rotundus, lysimachia sikokiana, galangal, momordica grosvenori, allspice, tsaoko amomum fruit, coriander seed, wrinkled gianthyssop herb, Sichuan amomum fruit, lysimachia foenum-graecum, cinnamon, vanilla, citronella grass, bay leaf, gardenia, angelica dahurica, lithospermum and hawthorn, and the mass ratio is 0.1: 1: 0.5: 1.0: 2.0: 0.10: 0.1: 2.0: 2.0: 0.1: 0.1: 0.5: 0.1: 0.1: 0.05: 1.0: 1.0: 1.0: 1.0: 1.0: 0.5: 0.1: 0.1: 0.1: 2.0: 0.5: 0.5: 0.1: 0.1.
before use, the hotpot seasoning needs to be fermented for at least half a month, because the hotpot seasoning is a dry traditional Chinese medicine material, the fermentation environment can be a cool and dry normal-temperature environment, the effective components of the traditional Chinese medicine can be slowly separated out after fermentation, and are blended into the bottom materials to release the layered fragrance;
during pot blending, Chinese source green zanthoxylum oil is additionally required to be added, and the adding proportion of the zanthoxylum oil is recommended to be 7: 1 (namely, a bag of 350g of hotpot condiment is added with 50g of green zanthoxylum oil), and the zanthoxylum oil material bag is a separate bag which can be added or reduced according to the taste.
The preparation method of the zanthoxylum oil comprises the following steps: decocting the yellow rapeseed oil to 300 ℃, cooling to 280 ℃, scooping out and spraying onto fresh green pepper until the oil is over the pepper, cooling and barreling for later use. The selected green pepper is the Chinese source pepper, and the mass ratio of the green pepper to the rape oil is 3: 5.
example 2
The embodiment provides a preparation method of a hotpot condiment, which comprises the following specific operation methods: heating raw rapeseed oil to 350 ℃, cooling the oil to 150 ℃, adding beef tallow to be melted, adding fresh materials to fry and dry, fishing out, putting dry chili and dry chilli skin of the bullet head, decocting for 1.5 hours with medium and low fire until the oil is red and clear, then adding bean paste, decocting for 1.5 hours with medium and low fire, adding fermented soya beans, decocting for 0.5 hour with low fire, adding dry spice and rock sugar which are mixed according to the weight of 1/2, decocting for 1 hour with low fire, finally adding pepper, residual dry spice, spicy sauce and aged mother, decocting for 30 minutes with low fire, adding the chilli powder of the bullet head, the chilli powder of the two-strip-shaped redbud and white spirit, decocting for 15 minutes, and cooling to obtain the hotpot condiment.
The mass ratio of the raw rapeseed oil, the beef tallow, the fresh materials, the dried peppers, the bullet dried pepper skins, the bean paste, the yellow fermented soya beans, the dried spices, the crystal sugar, the pepper, the white spirit, the hot and spicy sauce, the aged aunt, the bullet pepper powder and the two-vitex pimento powder is 130: 40:30: 5:25: 100:15:30: 3:5:3: 8: 8: 5: 5.
the fresh materials are old yellow ginger, single garlic, green Chinese onion, celery, caraway, onion and shallot, and the mass ratio is 7: 10: 5: 5: 5: 5: 5.
the dried materials are dried orange peel, star anise, cassia bark, rhizoma kaempferiae, pepper powder, clove, elecampane, cardamom, fennel, murraya paniculata, nutmeg, fructus amomi rotundus, lysimachia sikokiana, galangal, momordica grosvenori, allspice, tsaoko amomum fruit, coriander seed, wrinkled gianthyssop herb, Sichuan amomum fruit, lysimachia foenum-graecum, cinnamon, vanilla, citronella grass, bay leaf, gardenia, angelica dahurica, lithospermum and hawthorn, and the mass ratio is 0.5: 5: 1.0: 2.0: 3.0: 0.20: 1.0: 3.0: 3.0: 0.5: 0.5: 1.0: 0.5: 0.5: 0.10: 2.0: 2.0: 2.0: 2.0: 2.0: 1.0: 0.5: 0.5: 0.5: 3.0: 1.0: 1.0: 0.5: 0.5.
before use, the hotpot seasoning needs to be fermented for at least half a month, because the hotpot seasoning is a dry traditional Chinese medicine material, the fermentation environment can be a cool and dry normal-temperature environment, the effective components of the traditional Chinese medicine can be slowly separated out after fermentation, and are blended into the bottom materials to release the layered fragrance;
during pot blending, Chinese source green zanthoxylum oil is additionally required to be added, and the adding proportion of the zanthoxylum oil is recommended to be 7: 1 (namely, a bag of 350g of hotpot condiment is added with 50g of green zanthoxylum oil), and the zanthoxylum oil material bag is a separate bag which can be added or reduced according to the taste.
The preparation method of the zanthoxylum oil comprises the following steps: decocting the yellow rapeseed oil to 300 ℃, cooling to 280 ℃, scooping out and spraying onto fresh green pepper until the oil is over the pepper, cooling and barreling for later use. The selected green pepper is the Chinese source pepper, and the mass ratio of the green pepper to the rape oil is 3: 5.
example 3
The embodiment provides a preparation method of a hotpot condiment, which comprises the following specific operation methods: heating raw rapeseed oil to 300 ℃, cooling the oil to 150 ℃, adding beef tallow to be melted, adding fresh materials to be fried to be dry, fishing out, putting dry peppers and bullet dry chilli skins, decocting for half an hour with medium and low fire until the oil is red and clear, then adding bean cotyledons, decocting for half an hour with medium and low fire, adding fermented soya beans, decocting for half an hour with low fire, adding mixed one third dry spice and rock sugar, decocting for one hour with low fire, finally adding pepper, residual dry spice, spicy sauce and aged dry mother, decocting for 20min with low fire, adding bullet chilli powder, two-chaste tree stem chilli powder and white spirit, decocting for ten minutes, and cooling to obtain the hotpot condiment.
The mass ratio of the raw rapeseed oil, the beef tallow, the fresh materials, the dried peppers, the bullet dried pepper skins, the bean paste, the yellow fermented soya beans, the dried spices, the crystal sugar, the pepper, the white spirit, the hot and spicy sauce, the aged homalomena, the bullet pepper powder and the two-vitex pimento powder is 125: 30:25.5: 3.5:23: 90:13:29.23: 2:3:2: 5.8: 5: 4: 4.
the fresh materials are old yellow ginger, single garlic, green Chinese onion, celery, caraway, onion and shallot, and the mass ratio is 7: 7: 3: 3: 2.5: 3: 2.5.
the dried materials are dried orange peel, star anise, cassia bark, rhizoma kaempferiae, pepper powder, clove, elecampane, cardamom, fennel, murraya paniculata, nutmeg, fructus amomi rotundus, lysimachia sikokiana, galangal, momordica grosvenori, allspice, tsaoko amomum fruit, coriander seed, wrinkled gianthyssop herb, Sichuan amomum fruit, lysimachia foenum-graecum, cinnamon, vanilla, citronella grass, bay leaf, gardenia, angelica dahurica, lithospermum and hawthorn, and the mass ratio is 0.3: 2.5: 0.8: 1.6: 2.5: 0.16: 0.5: 2.5: 2.5: 0.3: 0.25: 0.8: 0.25: 0.3: 0.06: 1.6: 1.6: 1.6: 1.6: 1.6: 0.8: 0.3: 0.3: 0.4: 2.5: 0.6: 0.6: 0.25: 0.16.
before use, the hotpot seasoning needs to be fermented for at least half a month, because the hotpot seasoning is a dry traditional Chinese medicine material, the fermentation environment can be a cool and dry normal-temperature environment, the effective components of the traditional Chinese medicine can be slowly separated out after fermentation, and are blended into the bottom materials to release the layered fragrance;
during pot blending, Chinese source green zanthoxylum oil is additionally required to be added, and the adding proportion of the zanthoxylum oil is recommended to be 7: 1 (namely, a bag of 350g of hotpot condiment is added with 50g of green zanthoxylum oil), and the zanthoxylum oil material bag is a separate bag which can be added or reduced according to the taste.
The preparation method of the zanthoxylum oil comprises the following steps: decocting the yellow rapeseed oil to 300 ℃, cooling to 280 ℃, scooping out and spraying onto fresh green pepper until the oil is over the pepper, cooling and barreling for later use. The selected green pepper is the Chinese source pepper, and the mass ratio of the green pepper to the rape oil is 3: 5.
the above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.

Claims (10)

1. A preparation method of a hotpot condiment comprises the following specific operation methods: heating crude rapeseed oil to 250-350 ℃, cooling the oil to 140-150 ℃, adding butter to be melted, adding fresh materials to be fried, fishing out, putting dry chilli and bullet dry chilli skins, decocting for 1-1.5h with medium and small fire until the oil is red and clear, then adding bean sauce, decocting for 1-1.5h with medium and small fire, adding yellow fermented soya beans, decocting for 0.5-1h with small fire, adding dry spices 1/3-1/2 by weight and all crystal sugar after mixing, decocting for 0.5-1h with slow fire, finally adding pepper, residual dry spices, spicy sauce and aged mother, decocting for 10-30min with slow fire, adding bramble chilli powder, two-strip chilli powder and white spirit, decocting for 5-15min, and cooling to obtain the hotpot condiment.
2. The preparation method of the hotpot condiment as claimed in claim 1, which is characterized by comprising the following specific operation methods: heating raw rapeseed oil to 300 ℃, cooling the oil to 150 ℃, adding beef tallow to be melted, adding fresh materials to fry and dry, fishing out, putting dry chili and dry chili skin of the bullet head, decocting for 1.5 hours with medium and low fire until the oil is red and clear, then adding bean paste, decocting for half an hour with medium and low fire, then adding yellow fermented soya beans, decocting for half an hour with low fire, adding mixed one third of dry spice and rock candy, decocting for 1 hour with low fire, finally adding pepper, residual dry spice, spicy sauce and aged dry mother, decocting for 20 minutes with low fire, adding the hot pepper face of the bullet head, the hot pepper face of the second vitex strip and white spirit, decocting for ten minutes, and cooling to obtain the hotpot base material.
3. The method for preparing a hotpot condiment according to claim 1 or 2, wherein the raw rapeseed oil, beef tallow, fresh materials, dried peppers, bullet dried chilli skins, bean paste, fermented soya beans, dried spices, rock sugar, pepper, white spirit, spicy sauce, kaima laokou, bullet chili powder and double-vitex hot pepper powder are mixed in a mass ratio of 120-: 20-40:20-30: 1-5:20-25: 80-100:10-15:27-30: 1-3:1-5:1-3: 5-8: 3-8: 2-5: 2-5.
4. The method for preparing a hotpot condiment according to claim 3, wherein the raw rapeseed oil, beef tallow, fresh materials, dried hot peppers, bullet dried chilli skins, bean paste, fermented soya beans, dried spices, rock sugar, pepper, white spirit, hot spicy sauce, kaoma, bullet chili powder and double-strip chili powder are mixed according to a mass ratio of 125: 30:25.5: 3.5:23: 90:13:29.23: 2:3:2: 5.8: 5: 4: 4.
5. the method for preparing a hotpot condiment according to claim 1 or 2, characterized in that the fresh materials are a mixture of old yellow ginger, single garlic, green Chinese onion, celery, caraway, onion and shallot.
6. The method for preparing a hotpot condiment as claimed in claim 5, wherein the fresh materials comprise old yellow ginger, single garlic, green Chinese onion, celery, caraway, onion and shallot in a mass ratio of 7: 5-10: 1-5: 1-5: 1-5: 1-5: 1-5.
7. The method for preparing a hotpot condiment according to claim 5 or 6, characterized in that the fresh materials are old yellow ginger, single garlic, green Chinese onion, celery, caraway, onion and shallot, and the mass ratio is 7: 7: 3: 3: 2.5: 3: 2.5.
8. the method for preparing a hotpot condiment according to claim 1 or 2, characterized in that the dry ingredients are a mixture of dried orange peel, star anise, cassia bark, rhizoma kaempferiae, pepper powder, clove, costus root, cardamom, fennel, murraya paniculata, nutmeg, cardamom, lysimachia sikokiana, galangal, momordica grosvenori, allspice, tsaoko amomum fruit, coriander seed, wrinkled gianthyssop herb, Sichuan amomum fruit, lysimachia foenum-graecum hance, cinnamon, vanilla, lemongrass, geranium leaf, gardenia, angelica dahuri.
9. The method for preparing a hotpot condiment according to claim 8, wherein the dry ingredients comprise 0.1-0.5 mass percent of dried orange peel, star anise, cassia bark, rhizoma kaempferiae, pepper powder, clove, costustoot, cardamom, fennel, murraya paniculata, nutmeg, cardamom, lysimachia sikokiana, galangal, momordica grosvenori, allspice, tsaoko amomum fruit, coriander seed, wrinkled gianthyssop, Sichuan amomum fruit, lysimachia foenum-graecum hance, cinnamon, vanilla, lemongrass, bay leaf, gardenia, angelica dahurica, lithospermum and hawthorn fruit: 1-5: 0.5-1.0: 1.0-2.0: 2.0-3.0: 0.10-0.20: 0.1-1.0: 2.0-3.0: 2.0-3.0: 0.1-0.5: 0.1-0.5: 0.5-1.0: 0.1-0.5: 0.1-0.5: 0.05-0.10: 1.0-2.0: 1.0-2.0: 1.0-2.0: 1.0-2.0: 1.0-2.0: 0.5-1.0: 0.1-0.5: 0.1-0.5: 0.1-0.5: 2.0-3.0: 0.5-1.0: 0.5-1.0: 0.1-0.5: 0.1-0.5.
10. The method according to claim 8 or 9, wherein the dried ingredients comprise pericarpium Citri Reticulatae, fructus Anisi Stellati, cortex cinnamomi japonici, rhizoma Kaempferiae, fructus Piperis powder, flos Caryophylli, radix aucklandiae, fructus Amomi rotundus, fructus Foeniculi, herba Senecionis Scandentis, semen Myristicae, fructus Amomi rotundus, herba Hyperici Japonici, fructus Siraitiae Grosvenorii, fructus Syzygii Aromatici, semen Coriandri, herba Pogostemonis, fructus Amomi, herba Lysimachiae Foenumgraeci, cortex Cinnamomi, rhizoma et radix valerianae, herba Cymbopogonis Citrari, folium Neocinnamomi Delavayi, fructus Gardeniae, radix Angelicae Dahuricae, radix Arnebiae, and fructus crataegi at a mass ratio of 0.3: 2.5: 0.8: 1.6: 2.5: 0.16: 0.5: 2.5: 2.5: 0.3: 0.25: 0.8: 0.25: 0.3: 0.06: 1.6: 1.6: 1.6: 1.6: 1.6: 0.8: 0.3: 0.3: 0.4: 2.5: 0.6: 0.6: 0.25: 0.16.
CN202110762507.0A 2021-07-06 2021-07-06 Preparation method of hotpot condiment Pending CN113317479A (en)

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